The Garden

True to its name, this restaurant in the Four Seasons Hotel on East 57th Street offers a garden-like setting where tables are shaded by four tall acacia trees. Beneath the trees' slender, twisting branches are polished hardwood tables and chairs with soft, cream-colored cushions. An immense wine rack on one wall towers above patrons, and floor lamps cast a soft yellow light. Led by executive chef Anthony Zamora, the kitchen staff relies heavily on seasonal and regional ingredients when crafting the Garden's brunch specialties, which include dishes like lemon ricotta hot cakes, vanilla-dipped brioche french toast, and Maine diver scallops with apple confit and Brussels sprouts.